Lavashak is a FAVORITE Persian treat! It comes in a few different flavors based on the fruit used to make Lavashak. This specific Lavashak is made with Plum’s. My mother-in-law deserves all the credit for making this
Plums (Aloo) –as many as you want; depends on how much Lavashak you want to make
some oil –only used to grease the dish you plan on pouring the Lavashak liquid into to dry
Wash the plums, then pour all the plums into a pot. Do not add any water (the fruit will give out water itself). Place the stove top heat to medium-low (don’t want it to burn) and place the lid on the pot so it can cook a bit.
Once the plums are tender and have given out a lot of juice place a strainer over another pot and dump the contents into the strainer. You will separate the seeds and the fruit skin (the fruit skin will come off easily if its ready) and all the rest of the contents will go into the new pot.
Place the new pot on medium-low heat on the stove top again until the water from the fruit is less. Stir the contents occasionally so it doesn’t stick to the bottom of the pot. Once the contents are thickened, grease a dish that is flat and pour a very thin layer of the liquid Lavashak into the dish.
You want to place the dish in direct sunlight (in Iran rooftops are usually used). Be careful that dust, and other things don’t get stuck to the Lavashak (as much as possible). You will let it dry anywhere from 2 – 4 days (you can test it by using a knife to see if it will separate from the dish easily, if it does then it is ready and if not let it dry more). Note: If you want it to dry up sooner you can use a microwave to dry out the water sooner.
Once its dry and separates from the dish you have Lavashak! In this case Lavashak-e Aloo Torsh.